What's for dinner? 2020

Amy · June 23, 2024, 12:29:19 PM

Red, White & Blue M&M'S Cookie Bars
Prep Time
15 mins
Cook Time
30 mins
Total Time
34 mins

These easy cookie bars loaded with Red, White and Blue M&M'S and mini chocolate chips are the perfect 4th of July Dessert.

Course: Dessert
Cuisine: American
Keyword: 4th of July Dessert, Chocolate Chip Cookie Bars
Servings: 24
Calories: 180 kcal
Ingredients
2 sticks of butter at room temperature
1 cup of granulated sugar
1 cup of firmly packed golden brown sugar
3 large eggs
1 1/2 teaspoons of pure vanilla extract
3 cups of all-purpose flour
3/4 teaspoon of baking soda
3/4 teaspoon of salt
1 1/2 cups of Red White & Blue M&M'S, plus more for topping
1 cup of mini chocolate chips plus more for topping
Instructions
Preheat oven to 350 degrees.
Line a 9x13 aluminum baking dish with foil, leave some overhang to make removal easier.

Spray foil generously with nonstick cooking spray.
In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy.
Add in eggs and vanilla extract and continue to beat.
Lower speed of mixer and add flour, baking soda and salt, and mix until combined.
Add M&M's and mini chocolate chips and give a final stir, reserving some M&M's and mini chocolate chips for topping cookie bars.
Transfer cookie dough to prepared baking dish.
Press additional M&M'S and mini chocolate chips into top of cookie dough.
Bake 30 to 35 minutes.

Let cool completely and cut.
Nutrition Facts
Red, White & Blue M&M'S Cookie Bars
Amount Per Serving
Calories 180Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 22mg7%
Sodium 184mg8%
Potassium 107mg3%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
Vitamin A 99IU2%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000

Amy · June 23, 2024, 12:42:33 PM

YIELD: 16 SERVINGS (APPROXIMATELY)
Billot Log Cake a.k.a. Raspberry Buttercream Log
Billot Log Cake is inspired by the famous Vachon snack cake & is perfect for Canada Day. It's a sponge cake roll with buttercream raspberries & coconut.
Author Barry Parsons
PREP TIME
40 minutes
COOK TIME
20 minutes
TOTAL TIME
1 hour

Ingredients
For the Sponge Cake
1 cup flour
1 tsp baking powder
6 eggs separated, room temperature
1/4 tsp cream of tartar
1 cup sugar, separated in 2 portions of 1/2 cup each.
1 1/2 tsp vanilla extract
For the Vanilla Buttercream Frosting
4 cups icing sugar (powdered sugar)
1 cup butter
Approximately 2 tbsp milk
1 tsp vanilla extract
You will also need
1 1/2 cups fresh raspberries
3/4 cup raspberry jam or jelly
2 tbsp water
3/4 cup unsweetened or sweetened dried coconut
Instructions
To prepare the Sponge Cake
Line the bottom of a 12 x 18 inch jelly roll pan or ridged cookie sheet with parchment paper cut to it's exact size. Do NOT grease the pan. Preheat oven to 300 degrees F.

Sift together the flour and baking soda and set aside.

Beat egg whites and cream of tartar until foamy.

Add 1/2 cup sugar gradually until egg whites come to soft peaks. Set aside in another bowl.

Beat the egg yolks and 1/2 cup sugar until foamy and thickened.

Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns.

Slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the whipped egg white mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.

Spread the batter evenly into the prepared pan and bake for 20-25 minutes until the center springs back when touched.

Cool in the pan for about 15 minutes.

Run a sharp knife around the edge of the pan to release the cake.

Cover the top of the cake with another sheet of parchment paper and invert onto the counter top.

Beginning at the shortest side, loosely roll the cake up between the two sheets of paper, letting it rest with the edge seam on the bottom.

Let it cool completely. This technique will allow the cake to be more easily rolled later without cracking when the filling is added.

To prepare the Vanilla Buttercream Frosting
In the bowl of an electric mixer blend together the icing sugar and until the butter is well incorporated but the mixture is still a bit crumbly.

Add the milk and vanilla extract.

Add the milk a little at a time until the frosting is light, fluffy and smooth. I like to beat the frosting for an additional 5 minutes once I get the consistency correct in order to beat in more air and make it lighter and creamier.

To construct the cake.
Unroll the sponge cake and remove the top parchment paper. Spread the frosting evenly over the cake. Sprinkle the surface of the frosting evenly with the raspberries.

Starting at a short side of the cake, begin to roll the cake up, removing the bottom parchment paper as you go. The parchment paper is a great help in rolling the cake.Let the cake rest on a serving plate with the seam side down.

Mix together the raspberry jam and water. Heat the jelly and water in the microwave or in a small pot on the stove until it is smooth and evenly blended.

Brush the heated jelly all over the surface of the cake roll.

Finally sprinkle the entire surface of the cake roll with

Chill the cake in the refrigerator for a couple of hours before serving. I like to make this cake the day before to give time for the raspberries to meld with the sugar in the frosting making it even better.

Nutrition Information
Yield
16
Serving Size
1
Amount Per Serving
Calories
389
Total Fat
16g
Saturated Fat
10g
Trans Fat
0g
Unsaturated Fat
5g
Cholesterol
100mg
Sodium
157mg
Carbohydrates
59g
Fiber
2g
Sugar
48g
Protein
4g

Amy · June 23, 2024, 02:59:47 PM

Baked Ranch Oyster Crackers

Servings: 8
Ingredients:
- 4 cups oyster crackers
- 1 (1 oz.) package ranch dressing mix
- 1/2 cup vegetable oil or melted butter
- 1/2 teaspoon dried dill weed (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper (optional)
Directions:
1. Preheat your oven to 250°F (120°C).
2. In a large mixing bowl, whisk together the ranch dressing mix, vegetable oil or melted butter, dried dill weed, garlic powder, onion powder, and cayenne pepper until the mixture is well combined and emulsified.
3. Add the oyster crackers to the bowl and gently toss them until they are evenly coated with the ranch mixture.
4. Spread the crackers out in a single layer on a baking sheet. Make sure they have a little room in between each cracker for even baking.
5. Bake the crackers in the preheated oven for 15 to 20 minutes, stirring them halfway through the baking time to ensure even cooking.
6. Once golden and fragrant, remove the crackers from the oven and allow them to cool on the baking sheet. They will become even crispier as they cool.
Variations & Tips:
- For an extra kick, consider adding a teaspoon of your favorite hot sauce to the oil and ranch mix.
- If you prefer butter over vegetable oil, melt some unsalted butter and use it as a substitute for a richer flavor.
- Cheese lovers may enjoy adding a quarter cup of grated Parmesan cheese to the seasoning mix before tossing with the oyster crackers.
- Store the baked crackers in an airtight container to maintain their crispness.

Tomereader1 · June 25, 2024, 08:22:23 PM

Patricia, would you have a recipe for a "light" Alfredo Sauce? The jarred kinds are not to my liking, and I want to make a sauce that will go good with broccoli, shrimp & fettucini. I particularly love the Lean Cuisine Shrimp Alfredo, but can live without some of the additives and too much sodium.

patricia19 · June 25, 2024, 10:06:16 PM

These are the only two I have, both older.

Cauliflower Alfredo Sauce
By Kristen McCaffrey Updated on Jun 20, 2024

This lightened up Cauliflower Alfredo Sauce has all the delicious cheesy flavor of traditional alfredo but is made with a case of cauliflower! Easy to make, freezer friendly, and delicious with pasta.

Are you a big fan of creamy alfredo sauce but don't love the calories? Use this skinny alfredo sauce recipe on top of your favorite pasta, as a dip for chicken fingers, or drizzled on roasted vegetables!

I don't know if there is anyone out there who doesn't enjoy a delicious, cheesy alfredo, but the average restaurant alfredo sauce has 1000 calories per cup. However, since I was craving some alfredo, I started the inevitable internet search for a lighter version and came across a brilliant idea - cauliflower alfredo sauce!

By using cauliflower in place of most of the cream and butter, you can create a flavorful, creamy alfredo sauce - with 70% fewer calories and significantly less saturated fat! I recommend making some as soon as possible.

Also, with this recipe, the better quality the parmesan, the better the sauce will taste. So, it is worth it to spend a little extra. One more thing! Alfredo fans shouldn't miss this Vegetable Alfredo and Chicken Broccoli Alfredo, that uses this tasty cauliflower alfredo sauce.

PREP TIME: 5 Min
COOK TIME: 30 Min
TOTAL TIME: 35 Min

Ingredients:

▢ 1 cauliflower
▢ 1 tbsp olive oil
▢ 2 shallots (or 1/4 cup onion)
▢ 4 cloves garlic, minced
▢ 1/2 cup canned nonfat evaporated milk
▢ 1/2 cup low sodium chicken broth
▢ 1 cup Parmesan cheese, grated
▢ 3/4 tsp kosher salt
▢ 1/4 tsp black pepper (or to taste)

Instructions:

1 Remove the leaves from the cauliflower and cut into individual florets. The smaller you cut the pieces, the faster they will cook.

2 Bring a medium pot of salted water to a boil. Add the cauliflower and simmer for 20-25 minutes until the cauliflower is very tender. Drain the water from the cauliflower.

3 In a saute pan, add the olive oil and onions. Saute over medium heat for about 7 minutes until tender. Add the garlic and cook for 1 minute. Add the evaporated milk and cook for 2 minutes.

4 Add the cauliflower, onion mixture, Parmesan cheese, chicken broth, salt, and pepper to a blender. Blend until creamy and smooth

Serving Size 3/4 Cups

patricia19 · June 25, 2024, 10:26:03 PM

Herbed Alfredo sauce over lingine

Betty Crocker... Prep 30 min Total 30 min Servings 5

Made in 30 minutes, this rich and creamy side dish can also be a meatless main.

Ingredients:

12 oz uncooked linguine or 2 packages (9 oz each) refrigerated linguine
2 teaspoons butter or margarine
1 teaspoon olive oil
3 large cloves garlic, minced
1/2 cup finely chopped red bell pepper (1 small)
1/3 cup sliced green onions (about 5 medium)
1/3 cup chopped fresh parsley or 3 teaspoons dried parsley flakes
1/4 cup all-purpose flour
2 cans (12 oz each) evaporated low-fat milk
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/3 cup grated Parmesan cheese

Steps:

1 In 4-quart Dutch oven, cook linguine as directed on package. Drain; return to Dutch oven and cover to keep warm.

2 Meanwhile, in 10-inch nonstick skillet, melt butter with oil over medium heat. Add garlic; cook and stir 1 minute. Add bell pepper, onions, parsley and flour; cook and stir 1 minute. Gradually stir in milk until well blended. Heat to boiling, stirring constantly. Cook 6 to 10 minutes, stirring frequently, until sauce is bubbly and thickened.

3 Remove skillet from heat. Stir in basil, oregano and salt. Pour sauce over linguine; toss gently to coat. Sprinkle with cheese.

Tips from the Betty Crocker Kitchens:

tip 1 Linguine are long, narrow, flat noodles and are perfect with this creamy sauce. However, if you prefer, you could substitute spaghetti or angel hair pasta.

Amy · June 26, 2024, 11:24:31 AM

The Best Broccoli Salad
A fresh crisp broccoli salad is tossed in a simple & creamy homemade dressing.

Prep Time20minutes minutes
Cook Time0minutes minutes
Chill Time1hour hour
Total Time1hour hour 20minutes minutes

Servings8 servings

AuthorHolly Nilsson
buy hollys book

Ingredients

8 cups broccoli cut into bite-sized pieces
⅓ cup red onion diced
½ cup dried cranberries
¼ cup sunflower seeds
½ cup bacon bits
Dressing
1 cup mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
salt & pepper to taste
Instructions
Whisk together dressing ingredients in a medium bowl. Set aside.
In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, and bacon bits. Pour the prepared dressing over and mix well.
Refrigerate for at least one hour before serving.

Notes
Broccoli Salad can be made ahead & kept in the fridge (at least an hour but up to 24 hours) until ready to serve.
Leftovers will last about 4-5 days in the fridge.
Dry broccoli very well so moisture doesn't water down the dressing. Broccoli does not need to be cooked for this recipe.
Reserve some crisp bacon for garnish if desired and add just before serving.
Store-bought coleslaw dressing can replace the homemade dressing if desired.
Nutrition Information
Serving: 1cup | Calories: 317 | Carbohydrates: 17g | Protein: 6g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 330mg | Potassium: 365mg | Fiber: 3g | Sugar: 10g | Vitamin A: 585IU | Vitamin C: 81.7mg | Calcium: 50mg | Iron: 1mg

patricia19 · Reply #1507 - Re: What's for dinner? 2020

Creamy Italian Dressing

by James Delmage and Tara

Prep: 10 minutes 16 Servings

This Creamy Italian Dressing recipe is better than anything in a bottle! Loaded with flavor from herbs, red wine vinegar, mayonnaise, and Parmigiano Reggiano, it's the perfect dressing for your favorite garden salads!

Ingredients

▢ 1/3 cup red wine vinegar
▢ 1/2 cup finely grated parmesan
▢ 2 teaspoons dried oregano
▢ 1/4 teaspoon hot crushed red pepper flakes
▢ 1 clove garlic paste
▢ 1/4 cup minced Italian flat-leaf parsley
▢ 1/2 cup mayonnaise
▢ 1/2 cup extra virgin olive oil
▢ salt and pepper to taste

Instructions

In a large bowl, whisk the ingredients until a smooth creamy dressing has formed. Alternatively, use a food processor.

Taste the dressing and season with salt and pepper to taste. If the dressing is too thick, simply thin with water, an ounce at a time. Enjoy!

Notes

One serving of dressing equals 2 tablespoons. This recipe makes almost 2 cups of dressing or 16 servings.

This dressing can be made by hand whisking, in the blender, or by adding the ingredients to a mason jar with the cap on and shaking vigorously.

Dressing can be saved in the fridge for up to 7 days.

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